Golden coloured beer made from lightly hopped malt slowly fermented with Champagne yeast. The addition of French oak flakes (included in the kit) to the wort will give enhanced flavour, characteristic with oak barrel fermentation. Up to 0.5kg of glucose may also be added to the wort. The champagne yeast must be rehydrated at 34°C (+/- 2°C). The fermentation, carried out at 20 to 25°C will last for 2 to 4 weeks. Secondary fermentation: glucose. Leave to mature for 6 to 8 weeks. Amazing beer now available to the home brewer.